I made these Saturday, and they are very moist! More cake-like than I prefer for a cookie, but most certainly delicious! I added mini chocolate chips, and they reminded me of a canolli! I will probbly make these again.

Made this recipe today using ricotta cheese that I made from scratch (recipe on this site...the one for homemade ricotta that uses vinegar..not the one that uses buttermilk) and they are, to be sure, the most AMAZING ricotta cookies I have ever put into my mouth! Fluffy, yet melts so easily! My mother, another lover of anything Italian and baked, is mooning over them. I used a 1 inch scoop to place them and while I haven't finished baking them yet, I am up to over 60 cookies with almost half the batter still left. A note: I made the dough yesterday and baked off 2 dozen, then was tired and put it covered, into the fridge. I was pleasantly suprised today when I resumed baking to find that the cookies are still fluffy and light. Because there is such a high yield of cookies, I will try to vary the toppings..powdered sugar dusting is my fav, but perhaps a sprinkle of citron in the glaze and a quick drizzle of chcolate to make them canoli like? Ooh, I'm liking the way that sounds! But, quite frankly, they are just perfect undressed as well. Way to go, and thanks for such an awesome addition to my baking library!

The Cook

The Rating

Made this recipe today using ricotta cheese that I made from scratch (recipe on this site...the one for homemade ricotta that uses vinegar..not the one that uses buttermilk) and they are, to be sure, the most AMAZING ricotta cookies I have ever put i...more